Kenneth made these delicious little quesadillas last night for dinner and I asked him to make them again tonight - they're delicious! He likes to play with ingredients and doesn't usually follow recipes, but I asked him to tell me how he made these for my blog. Now, all we need are giant (ok, regular sized would do), gluten-free corn tortillas! We can only ever find the tiny ones at the grocery store, they're only five and half inches across!
Gluten-Free Mini Corn Quesadilla
Makes two quesadillas
Ingredients:
4 corn tortillas
1 cup Mexican blend cheese
1/4 of a medium to small sized Sweet or Vidalia onion, diced
Half of a hatch chile pepper, diced
Cumin, to taste
Tajín, to taste
Directions: Preheat oven to 375 F. Place two of the corn tortillas on a foil lined pan, divide the cheese, onion, pepper, cumin and Tajín between the tortillas. Lay another tortilla on top of each. Bake for seven to eight minutes, broil for two minutes, flip and broil for another two minutes.
Could serve with avocado, cilantro, sour cream, salsa, etc. Be creative and enjoy!
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